Chicken Curry Kapitan

This dish is one of Hameediyah’s signature dishes that has customers coming back for more. Whether the restaurant is too far to visit, or just down the corner, try replicating the dish with this recipe. This recipe was first published in Flavours magazine.

Print Recipe
Servings
8servings
Servings
8servings
Print Recipe
Servings
8servings
Servings
8servings
Ingredients
Chicken marinade
Curry
Servings: servings
Units:
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Instructions
To cook chicken:
  1. Coat the chicken pieces with the seasoning and leave to marinate for half an hour.
  2. Heat oil in a pan and shallow fry the chicken until just cooked. Remove from heat and set aside.
To cook curry:
  1. Heat oil in a pan and then add the bay leaves and onions, frying until onions soften.
  2. Mix the ground ginger and garlic into the yoghurt and add it to the pan. In a separate bowl, mix the curry powder, chilli paste and turmeric powder then add to the pan. Fry until fragrant.
  3. Add the fried chicken, followed by the coconut milk and chillies. Season with salt and sugar.
  4. Finally, pour in tomato puree and stir for another 2 minutes.

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